CSA members, Recipe

Sunshine kabocha squash with herb salsa

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  • 1 kabocha squash, cut into wedges or cubes
  • 1/2 cup loose leaf parsley
  • 1/2 cup loose leaf marjoram
  • 1 leek, thinly slicked
  • Salt and pepper to taste
  • Olive oil
  • 2 TSBP white balsamic vinegar
  • ½ cup hazelnuts, lightly roasted


  1. Heat the oven to 400°F.
    Brush squash with olive oil, salt and pepper. Roast, flipping halfway through, 15-20 minutes.
  2. While squash cooks, work on the “salsa”.
  3. Sauté leeks in pan with oil until carmalized.
  4. Combine vinegar, olive oil, salt, herbs with immersion blender.
  5. Add shallots and whisk together.
  6. When squash is ready, plate up then drizzle salsa and hazelnuts over the top. drizzle sauce onto squash wedges. Serve hot.